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“I found this recipe from the now out-of-print book Cheaper & Better by Nancy Birnes. I tried this and it is better than the store brought product. I did a couple of modifications to the recipe such as using olive oil instead of just oil. I was well pleased with the result.”
32 ounces

Ingredients Nutrition


  1. Wash peppers and remove inner seeds and membranes. Cut into strips or small 1/2-inch pieces. Cover the peppers with boiling water and let soak for five minutes. Drain water.
  2. Combine vinegar, water and sugar in a glass or enamel pan. Bring to a boil. Simmer five minutes, removed from heat and add garlic, oil and salt.
  3. Place peppers in a sterlized quart canning jar and pour the vinegar mixture over them to cover. Store for two weeks in refrigerator before using. This will keep for several months in the refrigerator.

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